Crock Pot Vegetable Soup

There’s few things better than coming home to a house filled with the aroma of homemade soup. This Crock Pot Vegetable Soup is simply delicious, and loaded with our favorite vegetables.

There's few things better than coming home to a house filled with the aroma of homemade soup. This Crock Pot Vegetable Soup is simply delicious, and loaded with our favorite vegetables. Pocket Change Gourmet

Preparing this recipe is easy, all the vegetables can be chopped ahead of time so that in the morning all you have to do is throw everything into the crockpot and set the cooking time. Then when you get home just add the pasta and a quick 20-30 minutes later dinner is on the table.

Crock Pot Vegetable Soup ready to eat with some crusty bread | Pocket Change Gourmet

This soup takes 8 hours to cook and get all the flavors to come together, and one thing I learned was to vary the size of the pieces you chop the vegetables into, so that you have some of the smaller pieces will cook completely down and become part of the broth. And the larger chunks will remain whole when they are done cooking.

Look at all the chunky vegetables in this Crock Pot Vegetable Soup | Pocket Change Gourmet

The original recipe makes a full 6 quart crock pot. We decided after we saw how much it made to ladle out about 2 cups of the soup after it was cooked to freeze. I’ll have to say that it was a hit with the entire family.

5.0 from 2 reviews
Crock Pot Vegetable Soup
 
Prep time
Cook time
Total time
 
There's few things better than coming home to a house filled with the aroma of homemade soup. This Crock Pot Vegetable Soup is simply delicious, and loaded with our favorite vegetables. Recipe from PocketChangeGourmet.com
Author:
Recipe type: Slow Cooker
Serves: 15 servings
Ingredients
  • 4 cups vegetable broth
  • 4 cups tomato juice
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • ½ cup chopped onion
  • 1 cup sliced mushrooms
  • 1 can of diced tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups uncooked rotini pasta
  • shredded Parmesan cheese for topping if desired
Instructions
  1. Add all the ingredients except the uncooked pasta and cheese to a 6 quart crock pot.
  2. Cover and cook on low heat for 8 hours.
  3. Add pasta and stir. Turn heat setting to high and cook for 20-30 minutes or until pasta is done.
  4. Serve with each bowl topped with a sprinkling of cheese.

 

Comments

  1. Had this for supper tonight and it was delicious. I used chicken broth (made from the bones of a homegrown chicken we smoked) instead of the vegetable broth and used tomatoes from our garden instead of the canned tomatoes.

    Thanks so much–had a busy day today and it was nice coming home to this soup.

    • So glad you liked it Sue, thanks for letting us know! Using chicken broth is a great idea, especially homemade.
      ~Liz

  2. Jessica Streit says:

    Yay!!! Without cheese, this is going to be both a plant based and a gluten free soup!! I’m making this in my InstantPot this weekend! I can’t wait!

  3. Can you tell me what size can of diced tomatoes to use? This sounds like it would be quite good.

  4. I have a crockpot of your soup in my kitchen for tomorrow. I was in bed and awake at two AM so just decided to make it and now when I wake up my day will be simple. A loaf of French bread to dip in and yum! I added some things to make it my own but it won’t take away from your basic recipe. I added Worcestershire sauce, catchup, oregano, parsley, a pinch of cinnamon, a tiny bit of cayenne pepper onion salt, blackeyed peas and powdered chicken broth since I did not have any other broth. I tasted the uncooked broth and it is good already. Thank you for the recipe. Try my added ingredients sometime if you like. Have a great Christmas.

  5. Wondering what size can of tomatoes to add and do you add the juice as well?

  6. Super easy recipe, plus dieter and vegan friendly! Shave some calories/carbs and omit the pasta, or use whole wheat pasta to add more fiber.
    I have made this twice and I found I needed some extra liquid, so after it cooked I just eyeballed it and added more tomato juice — probably close to another cup. I added about a teaspoon of crush red pepper flakes. The second time I made this I also added a can of kidney beans to make this more of a lunch than a side. I love recipes that can easily be modified according to taste or what’s hanging around your kitchen.

  7. is there a way to do it one high? Really want to make it but will have to transport and I don’t want to worry about disrupting the cooking process (or having it spill all over my car)

    • The flavors are best if cooked on low. You could cook on low and then transport after it’s done cooking. It should stay warm depending on how long the travel is. Wrap in a heavy towel to keep it warm!

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